Julia's Omelette

cuisine Brazilian
difficulty Simple
season Year Round
serves 1


1 egg 1 egg white 2 tablespoons Greek yogurt 1 tablespoon cassava or 2 tablespoons tapioca flour 1 tablespoon water 2 tablespoons shredded cheese Sea salt and freshly ground black pepper Spray olive oil Sliced sauteed mushrooms, avocado, roasted tomatoes, herbs, lox, optional


  1. In a small glass bowl whisk the egg and egg white together vigorously. Add the flour to the egg mixture and whisk until the flour is fully incorporated and the mixture is slightly more voluminous. Add the yogurt and water and whisk until thoroughly combined.
  2. Spray the oil onto the surface of a 10 inch non stick skillet. Turn the heat to medium and pour in the egg mixture, swirling to evenly distribute the mixture in the pan.
  3. Just as the egg begins to set, sprinkle the surface of the egg with the cheese, salt, and pepper.
  4. Using a rubber spatula, gently lift one side of the egg up and fold it over making a half moon. When the underside begins to ever so slightly brown, flip and cook for another minute until the second side also has light golden spots.
  5. Slide from the skillet on to a serving plate and serve with garnishes.